Restaurant Cooks (Seasonal FT and PT)

Job Summary

Cooks are responsible for preparing restaurant outlet menu and special items to order. Requires reading tickets, ensuring all items are prepared and presented to specifications, communicating with other cooks, prepping product as needed, maintaining cleanliness and sanitation.

Job Duties and Responsibilities

• Effectively operate the cook’s station.
• Prepare work area for shift and ensures pars are ready for service.
• Pull all food needed for daily production from walk-in box and utilizes all leftovers as per Standard operating Procedures (SOP) and with direction from the lead cook.
• Record stock use as per procedures.
• Assist with banquet food production as needed and directed.
• Maintain good housekeeping and safe temperatures in the entire workstation, kitchen, walk-in freezers, walk-in boxes and all reach-in refrigerators.
• Ensure all food is properly identified, covered, dated, and stored.
• Maintain food quality and service in accordance with standardized company recipes and procedures.
• Promote and maintain effective communication between service staff and other kitchen staff.
• Report all needed maintenance and safety observations.
• Practice the “clean as you” philosophy on the line.
• Possess good working knowledge of cooking tools, utensils, sanitation procedures, and commercial kitchen equipment.
• Possess reading and basic math skills to follow recipes.

Job Specifications

Competencies:

• ServSafe Certification preferred – may be obtained upon employment.
• Clear and concise verbal communication skills.
• Able to read labels and directions.
• Basic knife skills are required.
• Self-directed and able to maximize use of time and resources.
• Ability to work under pressure and take initiative in a fast paced environment.
• Exemplify professional conduct and adherence to company Core Values.

Education:

• High School diploma or GED equivalent.
• Restaurant cooking experience required.
• Career tech or college level culinary education preferred.

Physical & Other Requirements:

• While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, and talk or hear.
• The employee is frequently required to taste or smell.
• The employee is occasionally required to stoop, kneel, crouch, or crawl.
• The employee must regularly life and/ or move up to 25 pounds and occasionally lift and/ or move up to 50 pounds with assistance.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• Ability to perform duties in confined space under warm temperatures.
• Minimum of 18 years of age required to work with most kitchen equipment. Food preparation positions are available for those under 18 who have experience working in kitchens or are part of a career tech program.
• History of reliable attendance.
• Non-smoking candidates preferred.